Grilled hawaiian teriyaki chicken starts with a salty sweet marinade of soy sauce, sugar, garlic, and fresh ginger, then finishes over high heat so the edges char and the glaze turns sticky.
Boneless thighs stay juicy on the grill, and a portion of the marinade is set aside before the chicken goes in and simmered into a quick sauce for spooning over the top. It is a backyard classic that pairs naturally with rice and a crisp salad.
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Why This Grilled Hawaiian Teriyaki Chicken Recipe Works
Soy sauce and sugar do double duty, seasoning the meat deeply and then caramelizing on the grill for those dark, sticky edges. Fresh ginger and garlic keep the sweetness from tasting flat.
Dark meat thighs forgive minor timing mistakes and stay moist even over high heat. Marinating for several hours lets the flavor reach beyond the surface.
Reserving part of the marinade before it touches raw chicken gives you a safe sauce with the same flavor. A short simmer thickens it into a glaze.
Ingredients for Grilled Hawaiian Teriyaki Chicken
- You need three pounds of boneless skinless chicken thighs, half a cup of soy sauce, half a cup of water, and half a cup of sugar. Five cloves of garlic, mashed, and two tablespoons of grated fresh ginger complete the marinade.
- Sesame seeds are an optional garnish. Pat the thighs dry before they go into the marinade so the surface holds the flavor.
Boneless thighs. Their higher fat content keeps the meat moist over high heat and gives richer flavor than breasts.
Soy sauce. It provides salt and deep savory flavor, and it browns beautifully on a hot grill.
Sugar. It sweetens the marinade and caramelizes into the glossy char that defines teriyaki.
Fresh ginger. Grated ginger adds warmth and a clean zing that cuts through the sugar.
Garlic. Mashed cloves release their oils into the marinade and perfume the whole batch.
How to Make Grilled Hawaiian Teriyaki Chicken
1. Whisk the marinade. Stir the soy sauce, water, and sugar until the sugar dissolves, then mix in the garlic and ginger.
2. Reserve some sauce. Set aside half a cup of the marinade in the refrigerator for the glaze before any raw chicken touches it.
3. Marinate the chicken. Add the thighs to the remaining marinade in a zip bag, press out the air, and refrigerate four to eight hours.
4. Grill the thighs. Heat the grill to high, lift the chicken from the bag, discard that marinade, and grill about six to eight minutes per side until 165 F inside.
5. Glaze and serve. Simmer the reserved marinade in a pan for about five minutes until syrupy, then brush it over the chicken and slice.
How to Serve Grilled Hawaiian Teriyaki Chicken
Serve the sliced chicken over steamed rice with pineapple and extra glaze alongside. Add a hibachi style rice skillet for a big meal, or a crunchy sprout salad for contrast. A cold scoop of pineapple coconut whip and ranch grilled thighs round out a cookout.
How to Store and Reheat Grilled Hawaiian Teriyaki Chicken
Cool the chicken within two hours and refrigerate it in an airtight container for three to four days. Reheat in a skillet or microwave until steaming and 165 F, adding a spoonful of the glaze. Freeze cooked chicken for up to three months and thaw in the refrigerator overnight.
Tips and Variations for Grilled Hawaiian Teriyaki Chicken
Flag the allergens. This recipe contains soy and wheat from the soy sauce, so use tamari for a gluten free swap.
Do not taste raw. Do not taste the raw chicken or the marinade that touched it, and do not rinse raw chicken.
Boil used marinade. Never reuse marinade that held raw chicken unless it is boiled for at least one minute.
Check the temperature. Chicken must reach 165 F at the thickest part, so rely on a thermometer instead of color.
Preheat the grill. A hot, clean, oiled grate prevents sticking and sears the sugar into a glaze.
Do not oversoak. Marinate no longer than twenty four hours because the salt can make the texture mushy.
Add pineapple. Grill pineapple rings next to the chicken for a sweet side with char marks.
Check trusted guidance. See the Texas AgriLife Extension food safety guide for grilling safety.
Frequently Asked Questions About Grilled Hawaiian Teriyaki Chicken
What Is Grilled Hawaiian Teriyaki Chicken?
It is chicken marinated in soy sauce, sugar, garlic, and ginger, then grilled until charred and glazed.
How Long Should Grilled Hawaiian Teriyaki Chicken Marinate?
Four to eight hours is ideal, and twenty four hours is the safe upper limit.
Can I Cook Grilled Hawaiian Teriyaki Chicken Indoors?
Yes. Use a hot grill pan or broil the thighs for six to eight minutes per side until they reach 165 F.
Can I use chicken breasts?
Yes, but cook them just to 165 F and slice them thin because breasts dry out faster.
How do I thicken the sauce?
Simmer it longer, or whisk a teaspoon of cornstarch with a tablespoon of water and stir it in.
Grilled Hawaiian Teriyaki Chicken
Equipment
- Grill
- zip bag
- Instant read thermometer
- Small saucepan
- Basting brush
Ingredients
Main Ingredients
- 3 lb boneless skinless chicken thighs patted dry
- ½ cup soy sauce
- ½ cup water
- ½ cup granulated sugar
- 5 cloves garlic mashed
- 2 tbsp fresh ginger grated
- 1 tbsp sesame seeds optional garnish
Instructions
Cooking
- Mix. Stir soy sauce, water, sugar, garlic, and ginger until the sugar dissolves.
- Reserve. Set aside 1/2 cup of the marinade in the refrigerator.
- Marinate. Marinate the chicken in the rest for 4 to 8 hours in the refrigerator.
- Grill. Grill over high heat for 6 to 8 minutes per side until 165 F.
- Glaze. Simmer the reserved sauce for 5 minutes and brush over the chicken.
